IMG_3009It’s hot and sticky in the City already, so it’s time to think about refreshing drinks.  Here’s a list of favorites I’ve collected from the site for the long hot summer ahead.  Do you have any favorites to share?

The Watercooler

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The flavors of watermelon and fresh lime (with just a little hit of jalapeño) make this tequila drink the perfect refresher for a hot day.  Recipe here.

Zin Cup

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Spicy California Zinfandel wine gives the classic Pimm’s Cup a new twist.  Click here for the recipe.

Limone Frizzante

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Rosemary and the distinctive herbal flavor of Chartreuse liqueur make this dry gin lemonade memorable.  Get the recipe.

Cow Hollow Cooler

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Raspberries, vodka, mint and sparkling wine –make extra because this is a crowd-pleaser.  Recipe and instructions.

Hibiscus Cooler

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A sweet-tart syrup easily made from dried hibiscus flowers flavors this refreshing tequila drink.  Get the recipe.

Salud!

DD Chop 2

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Olive Oil Polenta Cake

Saturday, May 23, 2015
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Here’s my new favorite cake.  It’s perfect for summer entertaining.  For dinner, you can serve it with fresh fruit or berries or roasted rhubarb and whipped cream.  (That’s my plan for tonight.)  And tomorrow morning, I’m guessing our guests will enjoy a slice with their coffee.  (I know I will.)

Summer Bar Essentials

Monday, May 18, 2015
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Memorial Day weekend is almost here!  (That snuck up on me.)  It’s time to finish (or start and finish) the Spring cleaning, clean the barbecue, and dig out the swimsuits.  And, of course, stock your bar for the warmer months ahead. I enjoy a full bar, but if I had to choose just three bottles […]

Video: Baking Shortbread

Friday, May 8, 2015
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Sometimes the simplest things are the best.  Here’s a short video about baking deliciously buttery shortbread — the quickest, easiest cookie around– and one that lends itself to all sorts of creative variations, like rosemary shortbread or spicy pecan.  With just a few minutes of easy work, even confirmed non-bakers can turn out a delicious […]

Cilantro Gimlet

Sunday, April 26, 2015
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It’s finally, haltingly warm(er) and sunny(er) in New York.  And we’re celebrating spring with a fresh, green cocktail that’s one of my favorites.  Here’s the recipe, photographed at my friend (and Julia’s godmother) Marta’s lovely place in San Francisco. And I was on cocktail duty.  It has been warm in San Francisco, and so I […]

Pasta with Roasted Cauliflower and Olives

Sunday, April 19, 2015
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A few weeks ago we got home from Southampton late on a Sunday evening.  We were hungry, had nothing planned for dinner and found our take-out options uninspiring.  So I went to the fridge and the pantry to make something from what we had on hand –which wasn’t much.  And that late, make-do dinner has […]

Video: Make-ahead Gougéres

Monday, April 13, 2015
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I think Gougéres –or cheese puffs to us Anglophones– are my favorite cocktail snack.  There’s really nothing better with a glass of Champagne.  But they’re best eaten warm from the oven, and ordinarily the last thing I need as I’m pulling together dinner is a last-minute baking project.  Fortunately, almost all of the (pretty manageable) […]

Decorating with Potted Flowers

Friday, April 3, 2015
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We finally have spring-like weather in New York –so I guess we’re going to have to find something else to complain about.  I’ve been celebrating the change with spring bulbs –daffodils, hyacinths, tulips– that are now appearing in flower shops and garden centers around town.  All of these can be cut and arranged, of course, […]

Parent Chats, Part 2

Monday, March 30, 2015
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Recently I sat down to chat with my friends Alison Donnelly and Ereka Vetrini.  We’re all parents of young children, and we enjoyed sharing our thoughts about a few parenting issues. Our first topics were the basics: food, sleep, and talking to your kids about sex.  And then the conversation turned to discipline, what to […]

Porchetta-Inspired Pork Roast

Monday, March 9, 2015
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Last week I was hungry for an old-fashioned roast –something for a cozy, casual family dinner with plenty for leftovers.  A large beef roast, though, is something of a high-stakes undertaking.  To start, it’s a big ticket.  And you need to watch your investment pretty closely as it cooks –get the internal temperature too low, […]